Best Creole Chicken Loaf Recipes

CHICKEN CREOLE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

CREOLE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
• Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
• Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

EASY CHICKEN CREOLE

Steps:

• In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CHICKEN CREOLE FOR TWO

Steps:

• In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.

CREOLE CHICKEN LEGS

Steps:

• Lightly sprinkle the chicken legs with salt and pepper. Generously coat the chicken legs with the sour cream.
• Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Creole seasoning and parsley. Roll the coated chicken pieces in the seasoned crumbs. Place coated chicken in the prepared baking dish. Lightly spray the drumsticks with the vegetable oil.
• Bake at 375 degrees for about 1 hour turning as needed or until the meat registers at least 165° F (74° C), the minimum.

CREOLE CHICKEN LOAF

Steps:

• Preheat the oven to 350 degrees.
• Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green. Cool slightly.
• Beat the egg; blend in the cream and seasonings. Add the chicken and bread crumbs and mix thoroughly. Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly. Place in a greased 9-by-5-by-3-inch loaf pan.
• Bake for 45 minutes to 1 hour, until firm and browned. Let the meatloaf rest for 10 to 15 minutes.